Wanna know something terrible?
I made these when I was on a cleanse.
Yep, and I’m still on said cleanse. Spoiler alert: pumpkin spice donuts with cream cheese frosting is not one of the foods I am currently allowed to ingest. Seriously though, baking donuts when you are on a cleanse is the biggest oxymoron I have ever heard. Unfortunately, such is my burden in life.
Food blogging can be kind of terrible when you’re restricting your diet. Typically I blog about what I eat, which is usually cake and candy 24/7, which makes it especially hard to then switch gears to something ridiculously healthy. I mean as interesting as my weirdo salmon, quinoa and broccoli bowl is (not at all) I still gotta give you guys the good stuff.
So here I am.
Freaking pumpkin spice donuts for everyone (except me).
I did try these lots of times while I was developing this recipe, and holy smokes are they good. I originally started out with more of a glaze rather than a frosting, but then changed my mind and went with more of a runny frosting. It makes those lovely drips down the sides of the donut and it also allows you to really taste the donut itself rather than just the frosting. Of course you could leave them frosting-less if you prefer or you could drench them in frosting, just like god intended.
As I was frosting them I was cursing under my breath and vowing that when I am finished my cleanse, I will make an entire batch of these and eat them myself, in typical post cleanse fashion.
I can’t wait.
I really hope you guys enjoy these and as usual, if you have an idea of a recipe you would like to see on Take Out Fake Out, please leave it in the comments below!
Pumpkin Spice Donuts with Cream Cheese Frosting:
Makes 12 regular sized donuts or 24 mini donuts
Total time: 30 minutes
Total time where you actually have to be doing things: 10 minutes
What you need:
- 1 pkg golden cake mix
- 1 can pumpkin purée
- 1 cup milk
- 3 eggs
- 1/3 cup coconut oil
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Preheat your oven to 350 degrees and grab some donut pans, spray them with a non stick baking spray, I used coconut oil spray.
In a large mixing bowl add all the ingredients and mix until just combined. Try not to over mix, it’s okay if there are some lumps. Using a small spoon, spoon the batter into the donut pans until they’re about 3/4 full.
Bake for 13-15 minutes for regular size donuts and 10-12 minutes if you used a mini donut pan.
Remove from the oven and let cool for 3-4 minutes in the pans, then transfer to a wire cooking rack to cool completely.
- 1 block cream cheese
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
In the bowl of your electric mixer, add the cream cheese and whip until smooth. Turn the mixer off and then add the sugar, turn the mixer back on to its lowest setting to combine, add the vanilla and then turn the mixer to medium/high. Whip until smooth and then slowly drizzle in the milk. Allow to mix on high for 2 minutes until smooth. Spread over the cooled donuts.